HOMEY MAC & CHEESE

2 1/2 cups uncooked elbow macaroni

1/4 cup butter, cubed

1/4 cup all-purpose flour

1/2 tsp salt

1/4 tsp pepper

3 cups low-fat milk

5 cups (20-oz) shredded sharp cheddar cheese, divided

2 tbsp Worcestershire sauce

1/2 tsp paprika

Preheat oven to 350-degrees. Grease a 11x7-inch baking dish and set aside.

Cook macaroni according to package directions for al dente.

Meanwhile, in a large saucepan, heat butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil while stirring constantly; cook and stir 2-3 minutes or until thickened. Reduce heat and stir in 3 cups of the cheese and the Worcestershire sauce until cheese is melted.

Drain macaroni, stir in the sauce. Transfer to the prepared baking dish. Bake, uncovered, 20 minutes. Top with the remaining cheese and sprinkle with paprika. Bake another 5-10 minutes or until bubbly.

Yield: 8 servings